Directions

1. In a small saucepan, combine apricots, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Stir in pecans; set aside.
2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. In a large bowl, whisk flour, baking soda, salt, nutmeg, cardamom and cloves; gradually add to creamed mixture and mix well. Refrigerate, covered, at least 2 hours or overnight.
3. Divide dough into two portions. On a baking sheet, roll out each portion between 2 sheets of waxed paper into a 15x9-in. rectangle. Refrigerate 30 minutes.
4. Remove waxed paper. Spread half of the apricot mixture over one portion. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate 2 hours or until firm.
5. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool completely.
6. In a small bowl, mix confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Pipe onto cookies. Let stand until set.
7. To Make Ahead: Dough can be made 2 days in advance. Wrap logs in plastic and place in a resealable bag. Store in the refrigerator.